My third day in Hawaii was spent on Kauai, which is the fourth largest Hawaiian island. It is known for the rainforest covering much of the land. So, I rented a vehicle to explore this beauty. I briefly saw the Kauai Memorial Gardens, Wailua Falls and Opaeka'a Falls.



My first stop was Kauaii Coffee Co. , which is known for its 100% Hawaiian coffee and beautiful grounds.



"Our 100% Hawaiian Coffee has earned the unique distinction of being triple certified by leading sustainability advocates, including Fair Trade USA®, the Rainforest Alliance, and Non-GMO Project. This means that when you drink 100% Kauai Coffee®, you’re choosing coffee that is better for people, plants, and our planet," reads the website.



Kauai Coffee Company operates one of the largest coffee farms in the U.S., with more than 4 million coffee trees spread across roughly 3,100 acres on the island of Kaua‘i.



At the Kauai Coffee Visitor Center, guests can sample more than 30 coffee varieties throughout the day, all complimentary; take guided tours of the coffee grounds and processing facilities; learn how coffee is grown, harvested, dried, and roasted; and shop for coffee, merchandise, and local products.



I ordered a peaberry cookie; peaberry is a type of coffee bean that is pretty unique. A peaberry is a natural mutation of a coffee cherry where only one small, round seed develops instead of the usual two flat-sided beans. Occurring in about 5–10% of any harvest, these dense beans are sorted and prized for their distinct, concentrated and often brighter flavor profile.



Their core lineup includes 100% Hawaiian single-origin coffees made from Arabica varietals like Typica, Red and Yellow Catuai, Mundo Novo, and Kauai Blue Mountain.



These estate coffees range from smooth, balanced medium roasts to deeper, richer dark roasts, with specialty options like Peaberry—known for its concentrated flavor—and small-batch Estate Reserve selections that highlight specific growing regions and flavor profiles.



In addition to their traditional roasts, they’re especially known for island-inspired flavored coffees that lean into tropical and dessert-style notes. Popular options include Vanilla Macadamia Nut, Chocolate Macadamia Nut, Hawaiian Hazelnut, Coconut Caramel Crunch, and Chocolate Strawberry.



Hamura Saimin is a legendary saimin stand in Lihue, Kauai, Hawaii, that’s been serving up classic Hawaiian noodle soup since it opened in a converted army barracks in 1952 by Charles and Aiko Hamura.



It’s a beloved local institution known for its old-school, no-frills u-shaped counter seating, house-made noodles, and flavorful broth that locals and visitors line up for daily — sometimes at peak times. At Hamura’s, the soup is made from a secret family recipe and served steaming hot in generous portions.



Saimin is a uniquely Hawaiian noodle soup, born out of plantation-era fusion cuisine blending Japanese, Chinese, and Filipino influences — featuring soft egg wheat noodles in a savory broth with toppings like green onions, char siu (roast pork), fish cake, and sometimes wontons.



It's cash only, so I made a special trip to make sure I could partake in this culinary cultural phenom.



I ordered the "Special Saimin," which is served with sliced green onions, ham, fish cake, vegetables, wontons, roast pork and egg.



It's like a treasure hunt of delicious broth and tons of little treasure inside. Wontons, egg, fish cake -- some of my favorites. It's a light, clear broth that is super comforting.



I capped the whole experience off with Lilikoi (passionfruit) chiffon pie, which was *chef's kiss*.



Duke's Kauai is a popular beachfront restaurant and bar in Lihue, Kauai, Hawaii, named in honor of legendary Hawaiian surfer and Olympic swimmer Duke Kahanamoku and celebrating his spirit of aloha with food, views, and island vibes.



I came here for the Hula Pie, which is a famous Hawaiian sweet that’s become a must-try when dining there (and at other Duke’s locations across the islands).



Hula Pie is a tall, indulgent ice cream pie built on a chocolate cookie crust and piled high with creamy macadamia nut ice cream — a classic island flavor.



It’s crowned with rich chocolate fudge sauce, a generous layer of whipped cream, and more toasted macadamia nuts sprinkled on top. Decadent and share-worthy -- if you're into that kind of thing.



The Musubi Truck was my final stop on this island.



They put creative spins on musubi, which started as a simple portable treat — sticky rice topped with a slice of Spam and wrapped in nori seaweed — brought to Hawaii’s food scene in the 1980s and now a cultural staple.



I ordered the "deep fried SPAM Mususbi," which is baked spam, steamed rice, sweet soy sauce and furikake wrapped in nori, then panko crust it and deep fry it with garlic mayo, kabayaki and furikake. It's literally just so good. An umami bomb that hits every reward sensor in my brain.



I also tried the truffle tots, loaded with parmesan cheese, truffle oil, garlic mayo, sweet soy and furikake. Same flavor profile, but even crunchier.



I would eat both of these every day if it were available.